This is more of an assembly than a recipe. First, I layered the remaining stuffing in the bottom of a baking dish. Next, I broke the remaining turkey into pieces and spread it out on top of the stuffing. I covered it with a white sauce, but if I had made gravy I would have used that. (The white sauce is easy to make: In a small saucepan, mix 2 Tbsp butter and 2 Tbsp flour. Mix it and let it cook briefly, then add one cup milk. Stir occasionally and allow to thicken over low heat.) Finally, spread leftover mashed potatoes on the top of the casserole, dot with butter and sprinkle with paprika. Bake at 350°F for 30-45 minutes until heated through.

Do you have any secrets to transform leftovers into a new delicious meal?

I’ll keep this recipe in mind. I have 2 turkeys in the freezer that I bought at the super sale after Thanksgiving last year. Suppose I should actually learn to cook them sometime, and best to practice on the cheap ones! 🙂

If your refrigerator is at all like mine, it harbors leftovers and an odd assortment of “almost empties,” bottles and jars of dressings and condiments. What can you do with them? Try these suggestions on for size.

Applesauce

That last bit of applesauce will make a wonderful coleslaw dressing. Make sure you have about 1/2 cup applesauce left in the jar. Then, add the following ingredients right into the jar:

Apply the lid, shake well and toss with 4 cups shredded cabbage or packaged coleslaw mix. Refrigerate overnight to allow flavors to meld.

Salad dressing

It’s a rare refrigerator that doesn’t have an assortment of almost-empty salad dressing bottles. Here’s what you can do with any oil and vinegar dressings like Caesar, Italian or other vinaigrettes: Mix them together to make a marinade for beef, pork or chicken. The oil adds flavor, the vinegar and other acids like lemon juice tenderize. Coat the meat or poultry with the mixture. Then, cover and refrigerate it for at least an hour before roasting, grilling or baking.

Buttermilk

That 1/2 cup of buttermilk left over won’t last forever. Before it goes bad, use it to make fabulous oven-fried fish. Preheat the oven to 400 F. Line a baking pan or cookie sheet with aluminum foil and spray it with cooking spray. In a flat dish or pan, mix together 1/2 cup cornmeal, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/8 teaspoon cayenne, stirring with a fork until blended. Pour the buttermilk into a shallow bowl.

Cut fish fillets (catfish is perfect for this recipe) into four equal servings. Dip each piece in the buttermilk and then in the cornmeal mixture, making sure to dip both sides of each piece. Place fish on the greased foil. Drizzle olive oil over the fillets and bake for 25 minutes.

Cooked rice

Turn that rice into a wonderful quiche crust. Mix together 2 cups white or brown leftover cooked rice, one beaten egg and one teaspoon soy sauce.

Spread evenly to cover a well-buttered quiche or pie pan. Bake crust at 350 F. for 10 minutes. Remove from oven. Place any kind of fresh or frozen vegetables (broccoli is a good choice) or meat in bottom of crust. Mix together 4 beaten eggs, 1 1/2 cups milk or half-and-half, salt and pepper to taste and a dash of nutmeg. Pour over vegetables. Top with 1 cup grated cheese (Swiss, cheddar, Jack or any combination). Bake at 350 F for 45 to 50 minutes or until a knife inserted near center of pie comes out clean. Remove from oven and let sit 10 minutes before serving.

This recipe is so versatile, you can practically clean out the refrigerator right into your quiche pan. Just remember to add the cheese last to make a beautiful, mellow, brown crust on the top.